CHICKEN IN A CHOCOLATE SAUCE
This recipe is adapted from "the Encyclopedia of Creative Cooking" which has been around forever. I like the interesting mix of ingredients. It is reminiscent of a mole but much more simple and not spicy. It called for a whole disjointed chicken which I have replaced with chicken breasts. If you use boneless chicken breasts you will need to watch the cooking time as it will cook faster. I liked Recipe #248470 with this dish.
Provided by Chef Tweaker
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix flour and salt and pepper. Adjust to taste as I just guessed on the measurements. Place in plastic bag and dredge breasts in it.
- Heat oil in a skillet and add chicken. Brown on both sides. Remove chicken to oven proof dish, preferably one with a lid.
- Add 2 Tbs flour or some of the dredging flour to pan drippings. Cook until browned, stirring constantly. Add stock gradually; cook, stirring constantly, until thickened.
- Blend in chocolate and stir until melted. Add cinnamon and salt and pepper if needed. Stir in remaining ingredients (not garnish) and pour over chicken.
- Bake, covered, in preheated 325 F oven for 45 minutes.
- Garnish with chopped parsley and blanched whole almonds.
CHILE PASILLA TOMATILLO SALSA RECIPE
Full flavored rustic salsa prepared with dried pasilla chiles and tangy tomatillos.
Provided by Douglas Cullen
Categories Salsa
Time 45m
Number Of Ingredients 4
Steps:
- Remove the stems, seeds and vein from the chiles.
- Remove the husks from the tomatillos and rinse the tomatillos under running water.
- Place the chiles in a pan with just enough water cover them, bring to a boil and then turn off the heat. Allow them to soak for 15 minutes.
- Place the tomatillos in a pan with just enough water to cover, bring to a boil then reduce the heat to low and simmer for 15 minutes. Blend the chiles and tomatillos with a little of the tomatillo cooking water, about ½ cup for 45 seconds.
- Put the blended salsa and 1 tsp. of salt into a pan over low heat and simmer for 15 minutes.
- Adjust the salt to taste.
Nutrition Facts : ServingSize 1 /4 cup, Calories 42 kcal, Carbohydrate 7 g, Protein 1 g, Sodium 256 mg, Sugar 2 g, UnsaturatedFat 1 g
PORK BELLY IN PASILLA SAUCE
Provided by Food Network
Categories main-dish
Time P1DT9h50m
Yield 1 portion
Number Of Ingredients 38
Steps:
- For the pork belly rub: Combine the brown sugar, salt, mustard and paprika in a bowl.
- For the pork belly: Trim the pork bellies and cut them into 6-inch squares. Score them horizontally and vertically on the fat side of the belly. (The score should be roughly 1/4-inch deep made with the tip of the knife.) Coat the bellies heavily with 1 cup rub and place inside a vacuum seal bag. Add the fat, garlic and thyme to the bag. Vacuum seal airtight and cure, refrigerated, overnight, or for up to 24 hours.
- Set a thermal circulator to 190 degrees F.
- Add the pork belly in the bag to the water bath. Cook 24 hours, then transfer to an ice bath and chill until the pork is under 40 degrees F. Remove the bellies from the bag, then pat dry with a towel and cut into roughly 6-ounce portions. Reserve for deep frying later.
- For the pasilla sauce: Preheat a grill to medium-high heat and preheat the oven to 350 degrees F.
- Place tomatoes and onions in a bowl and sprinkle with salt, pepper and olive oil. Place on grill and cook 2 to 3 minutes on each side.
- Place macadamia nuts in a baking pan and bake 5 to 10 minutes.
- Saute garlic and chiles in a pot on medium heat until the flavors begin to meld, 1 to 2 minutes. Add the chicken stock, lime juice, cumin and bay leaves and bring to a simmer. Puree in a blender until the sauce is very fine and smooth. Season to taste and finish the sauce with lime juice until the desired acidity has been reached. (Be careful when blending a sauce that is hot! It has a tendency to make a mess of your kitchen if you do not start off blending on slow. Also make sure blender is covered. Gradually work your speed up to full blast to get the velvet texture of the sauce, about 2 minutes total in the blender.)
- For the pickled carrots: Heat the vinegar, brown sugar and salt in a saucepot until it boils, 5 to 6 minutes. Pour the hot liquid over the carrots in a heatproof container and chill overnight.
- For the sour apple slaw: Julienne the cucumber on a mandoline into a bowl. Core the apples (leave the skin on) and julienne on the mandoline into the same bowl. Shave the cabbage paper-thin and add to the bowl. Add the salt, granulated sugar, pepper, lime juice, cilantro and 1 cup pickled carrots. Adjust salt, sugar and lime as needed.
- For the pork belly in pasilla sauce: Heat the oil in a 6- to 8-quart pot to 350 degrees F.
- Fry 6 ounces pork belly until golden brown, 4 to 6 minutes. Remove to paper towels and dab with additional paper towels to remove any extra grease.
- Heat up 3 ounces pasilla sauce. Place sauce in a circle on a plate. Plate 2 tablespoons slaw in the center of the sauce, followed by the fried pork belly. Place 2 tablespoons slaw on top. Garnish with the micro greens on the very top of the slaw and drizzle Paprika Oil around the plate.
- Steep paprika in oil in a small saucepan over low heat until it comes to a boil or 30 minutes. Allow to chill at room temperature for a few hours, then strain through a fine-mesh strainer.
SPICED CHICKEN WITH CHOCOLATE PASILLA SAUCE
Provided by Marcela Valladolid
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Rinse the chicken and pat dry. In a medium bowl, mix the chili powder, garlic powder, onion powder, oregano, cinnamon, salt and pepper. Stir to combine.
- Set a cooling or baking rack into a baking sheet. Place the chicken pieces on the rack and drizzle with 2 tablespoons olive oil. Rub the spice mixture all over. Rub some of the mixture in between the skin and the breast meat. Transfer to the oven and roast until a thermometer inserted into the thickest part of the breast registers 160 degrees F and the juices run clear when pierced with a fork, 50 minutes to 1 hour. Remove the chicken from the oven and cover with some aluminum foil. Let rest for 15 minutes.
- Meanwhile, preheat the remaining 2 tablespoons olive oil in a heavy medium saucepan over medium-high heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the tomato sauce and chicken broth and cook over medium-high heat until the flavors incorporate, about 8 minutes. Season with salt and pepper. Cool slightly. Transfer the mixture to a blender with the soaked pasilla chiles and puree until smooth. Return to the same saucepan and add the chopped chocolate, stirring over medium heat until fully melted, about 3 minutes. Season with salt and black pepper. Transfer the chicken to a serving platter. Top with the chocolate pasilla sauce. Sprinkle with toasted sesame seeds and serve.
CHICKEN MOLE WITH CHIPOTLES
Steps:
- Coat chicken on all sides with cumin. Sprinkle with salt and pepper.
- Heat oil in heavy large pot over medium-high heat. Add chicken; sauté until browned on all sides, about 5 minutes. Add onion and sauté until beginning to brown, about 3 minutes. Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer. Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes. Season with salt and pepper; serve.
CINNAMON ROASTED CHICKEN WITH PASILLA PAN SAUCE
Make and share this Cinnamon Roasted Chicken with Pasilla Pan Sauce recipe from Food.com.
Provided by Sgt. Pepper
Categories Chicken
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Split chicken down back, open up, place bone side down and press firmly to flatten.
- Make two slits in skin near tail and tuck ends of legs through holes.
- Combine cinnamon, chili powder, salt and pepper.
- Brush chicken with 1 Tbsp olive oil and rub chicken with spice mixture.
- In an oven-proof skillet large enough to hold the chicken, evenly spread tortilla pieces, tomatoes, onion, garlic, mushrooms, pasilla chiles and pumpkin seeds.
- Drizzle 2 tablespoons olive oil over vegetables.
- Place chicken on top of vegetables and roast until chicken is done.
- Remove chicken from pan and brush with some of the pan juices.
- Keep warm.
- Add chicken stock to pan and stir up ingredients and browned bits from bottom of pan.
- Transfer to blender and puree until smooth.
- Return to pan, bring to boil, add brown sugar and reduce heat to low and simmer for 15- 30 minutes to thicken.
- Cut chicken into pieces, add back to sauce to warm.
- Serve.
CHICKEN IN PASILLA SAUCE WITH CHEESY TORTILLAS
This skillet dish, made with chicken, is inspired by a Pueblan traditional dish "dobladitas poblanas."
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium heat. Add chiles; cook 1 min., turning after 30 sec. Place in blender. Add tomatoes and bouillon cube; blend until smooth.
- Cook chicken in large skillet on medium heat 2 min. on each side or until evenly browned on both sides. Add 2/3 of the onions; cook 2 min. Top with tomato sauce; bring to boil. Cover; simmer on low heat 25 min. or until chicken is done (165ºF). Meanwhile, fold each tortilla into quarters; stuff each pocket with 1 Tbsp. cheese.
- Top chicken with tortillas; cook, covered, 5 min. or until cheese is melted and tortillas are warmed. Top with remaining onions and cilantro.
Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 20 g
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- For this recipe, it's important to have all of your ingredients prepped and ready BEFORE YOU START because it comes together very quickly once you start cooking and you don't want to be futzing around assembling the ingredients once you start.
- In a small dish, combine the chili powder, chipotle powder, cumin, oregano, kosher salt, black pepper and cinnamon. Set aside. Have the minced garlic, flour, tomato paste and chicken broth measured and ready to go.
- In a medium skillet or saucepan, heat the oil over medium high heat. When the oil is hot and shimmery add the minced garlic and quickly saute, stirring constantly for about 30 seconds. It should be aromatic and slightly softened, but not browned.
- Add the flour and the spice combination and stir constantly as the dry ingredients are absorbed to form a fragrant paste. Cook and stir for about 1 minute, then add the tomato paste and stir until well combined.
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